“Semur” is an Indonesian technique of deep-frying and then braising slowly with soy sauce and other spices. Very popular because of its intense flavor but not spicy, unlike other dishes. The dish is traditionally quite sweet.
Other meat can be used, such as duck and beef. Most common version is cook with chicken. I added mungbean noodles / cellophane noodles for extra texture. This is known as “Semur Ayam” in Indonesian
Ingredients
3 cloves shallot
3 cloves garlic
4 (15 gr) candlenuts
1 (430gr) whole spring chicken, skinned
3 cm (10 gr) galangal
3 cm (5 gr) cinnamon stick
2 whole cardamon
1 star anise
1/4 teaspoon ground nutmeg
1/4 teaspoon white pepper
1 tablespoon tamarind extract
6 bay leaves
1 stick lemongrass
1 teaspoon salt
1 teaspoon brown sugar
5 tablespoons cooking oil
50 gr cellophane noodles
1/4 cup water
2 spring onions
Instructions
- Soak cellophane noodles for 15 minutes in a bowl of water. Chop spring onion.
- Using mortal and pestle, grind salt, brown sugar, shallots, garlic, galangal, candlenuts, nutmeg and white pepper. The paste should be fine but still grainy, takes 3 – 5 minutes.
- Peel off the first two layers of the lemongrass. Use the side of a knife, smash the stalk.
- Wash and pat dry the chicken, cut into 8 medium sized pieces. Pan fry the chicken pieces using 4 tablespoons of oil. Medium heat, 10 – 15 minutes.
- Heat oil in a deep pan. Saute the grounded spices for a couple of minutes.
- Stir in lemongrass, bay leaves and star anise. Also add dark sweet soy sauce, water and tamarind extract. Mix for about 2 more minutes.
- Toss in chicken pieces, turn down heat, simmer and cover for 10 minutes.
- Add the cellophane, mix well and cook for another 5 minutes. Add chopped spring onions.
- Remove from heat and serve warm.
Note
- Other ingredients can be added / substituted for cellophane noodles such as chopped potatoes.
- If spicier version is preferred, you can experiment with adding a couple of thai chilies when grinding the paste.
- As always, electric food processor can be used to grind the spice paste.
- If dark sweet soy sauce is not available, you can substitute it with one tablespoon light soy sauce and one tablespoon brown sugar.
{ 2 comments… read them below or add one }
This dish looks absolutly divine! I’ve never had the opportunity to eat Indonesian food. You mentioned that this particular dish is sweet unlike other dishes. Are most Indonesian dishes spicy?
Regina,
Yes I think about 80 percent of all Indonesian cuisine is very spicy. My husband (American) can’t eat them, so we prepared two sets of meals at home
They are feisty.